Whole Wheat Pancakes with Greek Yogurt

1. Heat a lightly greased griddle or skillet over medium heat. In a large bowl whisk together the egg and brown sugar until smooth. Add melted coconut oil, vanilla, yogurt and milk. Quickly whisk together.
2. Add the flour, baking powder and salt and stir until just combined.
3. Pour about 1/3 cup of batter onto the hot griddle or skillet. Fit as many as you can onto the griddle but don’t crowd them. Cook until the edges look dry, then flip over the pancakes and cook for another few minutes until both sides look brown. Remove the cooked pancakes to a plate and repeat with the remaining batter.
4. Serve hot with syrup or toppings of choice.

Recipe adapted from Pinchofyum.com.